3 to 4 portobellos, grilled and thinly sliced
1 head escarole, chopped
½ head radicchio, quartered and thinly sliced
½ white onion, chopped or thinly sliced
Juice of 2 lemons
3 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
Place salad ingredients in bowl and dress with lemon juice and EVOO and season. The time it sits will help the salad develop, about 30 minutes. Toss again before serving.